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In the bowl of a stand mixer, add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch, and mix until well combined. Alternatively, a hand mixer can be used or the mixture can be mixed by hand.
Pour into small saucepan and place over medium heat. Stir constantly so mixture heats evenly and does not clump. The mixture will thicken.
When it coats the back of a spoon and is about the thickness of pudding, remove from heat and immediately strain to remove any clumps or bits of cooked egg.
Stir in butter.
Place plastic wrap directly on curd surface to prevent skin from forming.
Chill and use.